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Dairy Free Pumpkin Trifle

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This Dairy-Free Pumpkin Trifle is a creamy, spiced dessert perfect for fall. Made with layers of dairy-free pumpkin mousse, cake, and coconut whipped cream, it’s a show-stopping treat that’s both festive and delicious.

Ingredients

Scale

For the Cake Layer:

  • 1 box dairy-free yellow cake mix (prepared as directed, substituting for dairy-free options)
  • 1 tsp pumpkin pie spice (optional, for added flavor)

For the Pumpkin Mousse Layer:

  • 1 can (15 oz) pumpkin puree
  • 1 cup full-fat coconut cream (scooped from the top of a chilled can of coconut milk)
  • 1/2 cup brown sugar
  • 1/2 tsp vanilla extract
  • 1 tsp pumpkin pie spice

For the Whipped Cream Layer:

  • 1 can (15 oz) full-fat coconut milk, chilled overnight
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Optional Toppings:

  • Dairy-free granola or crushed cookies
  • Toasted pecans or walnuts
  • A sprinkle of cinnamon or pumpkin pie spice

Instructions

1. Prepare the Cake:

  1. Bake the dairy-free cake mix according to the package instructions, adding pumpkin pie spice if desired.
  2. Let the cake cool completely, then cut it into small cubes.

2. Make the Pumpkin Mousse:

  1. In a large bowl, whisk together the pumpkin puree, coconut cream, brown sugar, vanilla extract, and pumpkin pie spice until smooth and creamy.
  2. Chill the mousse for at least 30 minutes to firm up slightly.

3. Make the Coconut Whipped Cream:

  1. Scoop the chilled coconut cream from the can into a mixing bowl, leaving the liquid behind.
  2. Add powdered sugar and vanilla extract. Whip with an electric mixer on high speed until light and fluffy.

4. Assemble the Trifle:

  1. In a large trifle dish or individual serving glasses, start with a layer of cake cubes.
  2. Add a layer of pumpkin mousse, spreading evenly.
  3. Top with a layer of coconut whipped cream.
  4. Repeat the layers until the dish is full, ending with whipped cream.

5. Garnish and Serve:

  1. Sprinkle the top with your choice of toppings: granola, crushed cookies, toasted nuts, or a dusting of cinnamon.
  2. Chill the trifle for at least 1 hour before serving to let the flavors meld.

Notes

  • Coconut Milk Tips: Ensure the coconut milk is thoroughly chilled for the cream to separate properly.
  • Make-Ahead: Assemble the trifle the day before serving and refrigerate. Add toppings just before serving for freshness.
  • Layer Alternatives: Use dairy-free gingerbread or brownies instead of yellow cake for a twist.

Find it online: https://recipe.ukfinda.com/dairy-free-pumpkin-trifle/